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Rochester Hotel - classic


Traditional Gastronomy

Argentina is renowned for its wide variety of foods and flavors. Being a very cosmopolitan country, it offers a tempting and attractive offer gastronomically.


The quality of Argentine beef is known worldwide. The most common way to prepare it is grilled horizontally, but it is also frequent preparing it in "the cross" or "barbecue", cross-shaped and vertically. Meat should be tender and juicy and is often accompanied by salads of tomato, lettuce, onions, potatoes, beets, onions and boiled eggs, radishes and fennel, among others. You can also add chicken, pork or baby goat or the famous provoleta (a kind of grilled provolone cheese).  
The asado generally consists of:

  • Achuras: offal from the cow, of all types: sweetbreads, kidneys, tripe, blood sausage, chorizo, Chinchulines.
  • Bife: is a cut of meat. It is usually cooked a la plancha. The creole churrasquito is cooked in oil with onions and sweet peppers. The steak is a piece of sausage (about 250 g) boneless meat that is cooked on the grill.
  • Chimichurri: typical Argentine barbecue, a cold spicy sauce composed mainly of mixed oil and vinegar with garlic, red pepper, green onions and other spices (eg basil, oregano). This sauce is added to meat or sausages once roasted.
  • Choripán: inevitable in a barbecue the sandwich of chorizo. Usually eaten outdoors and any time you go to the stadium to watch a football match. Known popularly as "Chori".

Moscato, Pizza y Fainá

  • FAINÁ: usually accompanies the pizza. Is a mass of golden chickpea flour, with sweet peppers and green onions.
  • FUGAZZA: is the name of another classic food, it means pizza with onions.    
  • FUGAZZETA: fugazza is when it has  been stuffed with mozzarella.
  • PIZZA: prepared according to a mold or stone, is eaten with cutlery or with the hand. The custom is to accompanied it with Fainá. The most famous pizza places are almost all along Corrientes street. There are also places new, modern, with less traditional recipes.
  • EMPANADAS (turnovers): stuffed pastry, baked or fried, spicy or mild, the filling is mixed, minced meat, onions, peppers, raisins, hard boiled egg, vegetables, humitas, among others. Eat with your hand and accompanied by red wine.  
    The tourist can choose between the recipes of the different regions of Argentina, such as empanadas from Salta or empenadas form Tucuman.


Among the different and tasty vearieties, we can highlight the hake, the forkbeard, sole, corvine and sea bream. The silverside, has no equivalent in waters other than those of Argentina and the Atlantic coast rivers of the plains and mountains, so it is really considered Creole.


Italian cuisine is widespreading and has gained great prestige in the city. The creativity of chefs is highlighted in the variety of sauces and stuffings, among which we can name the fish, shellfish, mushrooms and squash.


Croissants, churros, pastries and various types of flavored breads. A very common thing is to eat sweet pastries with the mate in the morning or afternoon.


The “vigilante” is a traditional dessert of sweet cheese, sweet potato or quince.  
It is more common to eat milk candy for breakfast or snack, spreading it on the bread, it can go with butter or alone, or eat in spoonfuls. Also used for cakes, ice creams, dessert sauces, chocolates.  
Alfajores are composed of two or more cookies, crackers or baked dough, separated by stuffings such as jams, jellies and other sweets, and can be covered by an outer covering. Like the pies, vary depending on each region of Argentina.


The Argentine wines are renowned throughout the region and globally, and most occupy a place of great prestige among the world's wines. The most prominent are those of Mendoza and San Juan, Cuyo area, they are also produced in Salta, in Neuquén, La Rioja and more areas of the country.  
At our fingertips we can find wines from the best wineries in Argetina on the menu of restaurant and in supermarkets and wineries.


Is a characteristic infusion in Buenos Aires. It is prepared by pouring hot water into a small container named, mate as well, that contains yerba mate. It is taken through a sort of metal sorbet that has kind of a strainer with small holes that allows the infusion to be drank but not the grass. Some will put  sugar though most preferred it bitter. The mate has a stimulating effect because of the "mateína" it contains, like the caffeine in coffee.  
"Mateare" means the rounds where the mate is passed to one another, while we speak, sing or play guitar. A good excuse to meet friends.  
You can add other herbs (weeds) to the infusion (either to the water or directly to the mate) to give a different taste or for medicinal purposes. It is common to add digestive herbs with sedative properties, such as coca, peperina, pennyroyal, melissa, melissa, mint, "pony tail" incayuyo, tea donkey, wormwood, carqueja, anise, among others. In northeastern Argentina is common to add orange juice or orange peel or other citrus fruits, some add a little coffee.
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